Photo of Mexican Chopped Salad with Scallops by WW

Mexican Chopped Salad with Scallops

Points® value
Total Time
25 min
20 min
5 min
Scallops cook quickly on the grill and the stovetop, and need just 2 to 3 minutes per side until they are perfectly cooked—overcooked scallops are chewy and tough. You know they’re done when they feel firm to the touch, but they are still a little soft. To get the best sear on the scallops, be sure to pat them dry before cooking them. Top this salad with slices of avocado, if you like.


Cooking spray

4 spray(s)

Sea salt

1 tsp(s)

Ground cumin

½ tsp(s)

Black pepper

¼ tsp(s)

Uncooked scallops

12 oz, sea variety

Poblano chile

2 medium, quartered and pressed flat


3 medium, chopped


2 medium, sliced

Uncooked jicama

½ small, peeled and chopped


1 cup(s), golden variety, chopped


cup(s), chopped

Extra virgin olive oil

2 tbsp(s)

Lime zest

½ tsp(s), grated

Fresh lime juice

2 tbsp(s)


½ medium, cut into 4 wedges


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. In small bowl, mix salt, cumin, and black pepper. Coat scallops and chiles with nonstick spray and sprinkle with 3⁄4 tsp salt blend. (If desired, thread the scallops onto skewers for easy turning on the grill.)
  3. In large bowl, mix tomatoes, scallions, jicama, pineapple, cilantro, oil, lime zest and juice, and remaining salt blend for salad.
  4. Grill scallops and chiles, turning once, until scallops are just cooked through and chiles are crisp-tender, about 6 minutes. Remove from grill and let cool slightly.
  5. Chop grilled chiles. Cut scallops into quarters. Mix chiles and scallops into salad and serve with lime wedges.
  6. Serving size: 1¼ cups salad and 4 scallops